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Seoul Style Bulgogi Recipe

Name: BORI Korean Kitchens Seoul Style Bulgogi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs thinly sliced beef ribeye or sirloin; 0.5 cups soy sauce (reduced-sodium preferred); 3 tbs brown sugar; 2 tbs rice wine (mirin) or dry white wine; 1 tbs sesame oil; 2 tsp minced garlic; 1 tsp grated ginger; 0.5 cups Asian pear (or Bosc pear) grated; 1 tsp gochujang (Korean chili paste) - optional for slight heat; 0.5 tsp ground black pepper; 1 medium yellow onion, thinly sliced; 3 stalks green onion (scallions), sliced on bias; 0.5 cups carrot, julienned (optional); 1 cups shiitake or cremini mushrooms, sliced (optional); 1 tsp toasted sesame seeds; 1 stalk additional sliced green onion (for garnish); 1 tbs cooking oil (neutral, e.g., vegetable or canola); 4 cups steamed short-grain rice; 8 leaves lettuce leaves for ssam (red leaf or romaine); 1 cup kimchi

Inspired by BORI Korean Kitchen

Time1h

Serves4

Make Seoul Style Bulgogi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Protein

1 1/2 lbs thinly sliced beef ribeye or sirloin

1/2 cups soy sauce (reduced-sodium preferred)

3 tbs Brown sugar

2 tbs rice wine (mirin) or dry white wine

1 tbs Toasted sesame oil

2 tsp minced garlic

1 tsp grated ginger

1/2 cups Asian pear (or Bosc pear) grated

1 tsp gochujang (Korean chili paste) - optional for slight heat

1/2 tsp ground black pepper

Aromatics & Vegetables

1 medium yellow onion, thinly sliced

3 stalks green onion (scallions), sliced on bias

1/2 cups carrot, julienned (optional)

1 cups shiitake or cremini mushrooms, sliced (optional)

Finish & Garnish

1 tsp toasted sesame seeds

1 stalk additional sliced green onion (for garnish)

1 tbs cooking oil (neutral, e.g., vegetable or canola)

To Serve (optional)

4 cups steamed short-grain rice

8 leaves lettuce leaves for ssam (red leaf or romaine)

1 cup kimchi

Method

Marinade & Protein

Prep the beef

If not pre-sliced, freeze the beef for 20–30 minutes until slightly firm, then slice very thinly (1/8 inch) against the grain. Place the slices in a large bowl or shallow dish.

Make the marinade

In a bowl, combine soy sauce, brown sugar, rice wine (or mirin), sesame oil, minced garlic, grated ginger, grated pear, gochujang (if using), and black pepper. Whisk until sugar dissolves and the mixture is homogeneous.

Marinate

Pour the marinade over the beef, tossing with your hands or tongs to coat every piece. Cover and refrigerate for at least 30 minutes for a quick flavor infusion, but preferably 2–4 hours. For best texture and deeper flavor, marinate up to overnight.

Aromatics & Vegetables

About 20 minutes before cooking, slice the onion thinly, julienne the carrot (if using), slice mushrooms, and cut scallions on a bias. Toss the onion and optional vegetables into the marinated beef 10–15 minutes before cooking so they begin to absorb flavor but do not become soggy.

Cook & Finish

Heat the pan

Heat a large heavy skillet or cast-iron pan over medium-high to high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear the beef

Add the marinated beef and vegetables in a single layer (work in two batches if necessary to avoid steaming). Spread pieces out and let them sear 1–2 minutes without moving to develop caramelization, then stir-fry for another 1–2 minutes until beef is cooked through and edges are nicely browned. Total active cook time per batch should be 3–4 minutes depending on thickness.

Adjust seasoning

Taste a piece and add a splash (about 1 teaspoon) of soy sauce or a pinch of sugar if needed. If the pan has excess liquid, increase heat to high and cook briefly to reduce and concentrate the sauce, stirring constantly.

Finish with scallions and sesame

Turn off the heat, stir in the sliced green onions and toasted sesame seeds, and drizzle a little extra sesame oil (about 1/2 teaspoon) if desired. Toss to combine and transfer to a warm platter.

To Serve

Serve bulgogi immediately over steamed rice or with lettuce leaves for wraps. Offer kimchi and extra scallions or sesame seeds alongside. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat quickly in a hot skillet.